Table 2

The effect of processing on protein content
Process Protein (%)
Desi (ICCI4088) Kabuli (Bar)
Raw 16.66 ± 0.35b2 20.24 ± 0.50b1
Germinated, and dehulled (G) 21.34 ± 1.20a1 22.56 ± 0.95a1
Germinated, boiled and dehulled (GB) 20.00 ± 0.15a2 21.98 ± 0.80a1
Dehulled and boiled (DB) 20.95 ± 0.92a1 22.70 ± 0.53a1
Dehulled, soaked and boiled (DSB) 21.36 ± 0.85a1 22.78 ± 0.50a1

Data presented as means ± standard deviation (n = 3).

Means in the same column with different letter superscripts are significantly different (p < 0.05).

Means in the same row with the different number superscripts are significantly different (p < 0.05).

Malunga et al.

Malunga et al. Nutrition Journal 2014 13:8   doi:10.1186/1475-2891-13-8

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